Golden pitta chopped salad recipe | Thomasina Miers

There is very little more satisfying than pieces of flatbread, baked golden and crispy, that are tossed in a light salad and absorb a dressing, giving real body to an otherwise light snack. This takes no time to throw together, but is full of flavour and crunch.

For the dressing

1. Preheat the oven to 180C/gas 4. Split the pitta in half and brush the inside of each half with a little olive oil. Bake in the preheated oven for 8-10 minutes or until crisp and golden.2. Meanwhile, top and tail the orange, then stand the orange up on its cut bottom and cut away the skin and pith, leaving just the flesh. Slice very thinly and put the pieces in a bowl, along with any juice collected.3. Break apart the chicory leaves and add to the bowl with the radish and onion. Cut the olives into slithers, removing the stones at the same time, and add to the salad. Crumble the feta into the bowl along with the pitta, broken up into bite-size pieces.4. Gently heat the cumin seeds in a dry frying pan for a minute or two, until they start releasing their aroma. Grind them in a pestle and mortar, adding the garlic and a pinch of salt, and work into a paste. Transfer to a bowl and whisk in the honey, mustard and vinegar with a fork. Add the olive oil and mix well. Pour enough dressing over the salad to coat generously.